Mushroom and Farro Pie

Name: Mushroom and Farro Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams cremini mushrooms, sliced; 1 egg yolk, beaten with 1 teaspoon water and a pinch of salt; 2 garlic cloves, minced; 59 milliliters dry Madeira (preferably Verdelho or Sercial); 1 Tbsp olive oil; 177 milliliters farro or pearl barley; 454 grams package frozen all-butter puff pastry, thawed; 315 milliliters scallions, finely chopped , divided; 237 milliliters whole-milk ricotta; 1 Tbsp unsalted butter; 710 milliliters water

If $1.44 per serving falls in your budget, Mushroom and Farro Pie might be an excellent vegetarian recipe to try. One serving contains 463 calories, 11g of protein, and 26g of fat. This recipe serves 8. Head to the store and pick up butter, olive oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.

Ingredients you will need

Farro

Water

Equipment you will use

Colander

Bowl

Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes.

Ingredients you will need

Farro

Water

Salt

Equipment you will use

Sauce Pan

Drain.

While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes.

Ingredients you will need

Green Onions

Butter

Garlic

Farro

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes.

Ingredients you will need

Mushrooms

Pepper

Salt

Add Madeira and simmer 1 minute.

Ingredients you will need

Madeira

Transfer to a bowl and stir in farro, then cool completely.

Ingredients you will need

Farro

Equipment you will use

Bowl

Stir in ricotta, remaining scallions, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Green Onions

Ricotta Cheese

If pastry is in 1 piece, cut into 2 equal pieces.

Roll out each piece on a lightly floured surface into an 11-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.

Equipment you will use

Baking Sheet

Oven

Set aside top square of pastry on parchment.

Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border.

Ingredients you will need

Egg

Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.

Ingredients you will need

Egg

Equipment you will use

Knife

Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.

Equipment you will use

Baking Sheet

Oven

•If using barley, simmer unsoaked barley in 6 cups water with 1/4 teaspoon salt for 45 minutes.•Filling can be made and pastry rolled out 1 day ahead and chilled. •Pie can be assembled 3 hours ahead and chilled, uncovered.

Ingredients you will need

Barley